Presto Potato Salad

This is a no-frills, classic potato salad with all the traditional fixings. Hard-boiled eggs, crunchy celery, diced onion, and sweet relish in a generous mayo dressing. It’s the kind you’d find at every backyard cookout and potluck.

The key to good potato salad starts with the cooking. Boil the potatoes until just fork-tender, about 20 minutes, and not a minute longer. Overcooked potatoes crumble when mixed with the dressing, giving you mashed potato salad instead of the chunky texture you’re after.

Chilling the potatoes before mixing is important. Cold potatoes hold their shape better when tossed with the dressing. Warm potatoes absorb too much mayo and the salad ends up greasy instead of creamy.

A small splash of white vinegar and a spoonful of prepared mustard cut through the richness of the mayonnaise. It’s subtle, but without that tang the salad tastes flat.

Pro Tips

• Cut the potatoes into even, medium-sized pieces so they cook at the same rate. Mixed sizes mean some are mush while others are still hard.
• Season the boiling water generously with salt. This is your only chance to season the potatoes from the inside out.
• Fold the dressing in gently. Aggressive stirring breaks down the potato pieces.
• Make this a few hours ahead if possible. Potato salad improves as it sits and the flavors meld in the fridge.

Variations

• Dill potato salad: Add fresh chopped dill and a squeeze of lemon juice for a brighter, herbier version.
• Bacon-loaded: Stir in crumbled crispy bacon and shredded cheddar cheese for a heartier take.